Lead Cook: Creative Kitchen Leader & Service Expert

Boyd Gaming; Wisconsin; On-site; USD 42,000 - 58,000; Full time

Job summary

Boyd Gaming Corporation in Wisconsin is seeking a Lead Cook to support the Sous Chef and Executive Chef, ensuring superior service and adherence to Belterra Casino Resort standards. You will assist all stations, train staff, stock and maintain equipment, and coordinate with front-of-the-house.

The role requires five years of progressive cooking experience, at least three in a dinner house, or completion of a Culinary Arts degree or apprenticeship, and the ability to lift up to 50 pounds.

Qualifications

• Five years of progressive cooking experience, with a minimum of three years in a dinner house, and/or through the completion of a Culinary Arts Degree or recognized apprenticeship and one-year dinner house cooking experience.
• Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
• Must be at least 18 years of age.

Responsibilities

• Provide superior customer service and assist all stations as needed.
• Train personnel to prepare foods according to Belterra Casino Resort standards.
• Ensure items are fully stocked and equipment is in good working condition.
• Maintain proper food storage and close down workstations properly.
• Communicate effectively with front-of-house staff and assist with ordering inventory.

Skills

Inspect and maintain areas

Documentation literacy

Operate kitchen equipment

Mobility and efficiency

Lifting up to 50 pounds

Effective communication

Shift flexibility

Own tools

Stocks, soups, mother sauces

Prepare meat/seafood

Licenses/certifications

Must be 18+

Education

Culinary Arts Degree or apprenticeship

Tools

Choppers

Slicers

Mixers

Grinders

Job description

Boyd Gaming Corporation in Wisconsin is seeking a Lead Cook to support the Sous Chef and Executive Chef, ensuring superior service and adherence to Belterra Casino Resort standards. You will assist all stations, train staff, stock and maintain equipment, and coordinate with front-of-the-house.

The role requires five years of progressive cooking experience, at least three in a dinner house, or completion of a Culinary Arts degree or apprenticeship, and the ability to lift up to 50 pounds.